sweet potato salad
2 sweet potatoes
Avocado oil, plus extra for drizzling
Kosher salt, to taste
Freshly ground black pepper, to taste
Cooking spray, for greasing
1 small red onion, cut into thick slices
1 bunch fresh arugula, washed and dried
Fresh cilantro, roughly chopped, for garnish
Crumbled feta cheese, for garnish
Fresh lime wedges, for serving
Place sweet potatoes in a saucepan and cover with cold water. Place over medium-high heat and bring to a boil. Reduce heat to medium and continue to cook until sweet potatoes can be pierced with a knife, 20-30 minutes, depending on size.
Drain and allow to cool. Once cool enough to handle, peel and discard skins. Transfer sweet potatoes to a cutting board and cut into 1/4-1/2-inch slices.
Drizzle about 2 tablespoons oil to lightly coat a large baking sheet and season with salt and pepper. Add sweet potato slices and carefully coat both sides of each slice in oil until all of them are coated. Set aside.
Preheat grill to medium-high heat. Coat grill grates with cooking spray.
Coat both sides of onion slices and scallions with some avocado oil and season with salt and pepper.
Place onion slices on grill and cook for 5-10 minutes, until charred on both sides. Remove and set aside. Add scallions and cook until charred. Remove and set aside. Add sweet potato slices and cook until charred on both sides. Remove and set aside. Once vegetables have cooled, roughly chop.
In a large bowl, add arugula and chopped vegetables and gently toss. Divide among serving bowls and top each with cilantro, some feta cheese, and a drizzle of avocado oil. Serve with lime wedges.